Yellow and Purple Mashed Potatoes

1. Peel and cube purple and Yukon Gold potatoes, keeping them separate.

2. Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.

3. Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.

4. Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

Cook's Note:

I use Okinawa sweet potatoes. They are a wee bit starchier then regular potatoes and not too sweet. They also keep their beautiful color even after cooking!